"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Creamed Crab Soup Recipe

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This recipe for Creamed Crab Soup, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacqy Lewis Soderberg
Added: Saturday, August 1, 2009


2 hard boiled eggs
3 T. butter, divided
rind of 1 lemon, grated
1 T. flour
1 tsp. Worcestershire sauce
1/8 tsp. mace
2 c. fresh crab meat
1/3 c. fresh sliced mushrooms
3 stalks celery, cut into thin slices
1 small green onion, minced
4 c. scalded milk
1 c. heavy cream
salt and pepper, to taste
1 c. Sherry

Make a paste of eggs with 2 T. butter, lemon rind, flour, Worcestershire, and mace. Mix with crab meat. Saute' mushrooms, celery and onion in 1 T. butter about 6 minutes. Put scalded milk and cream in a double boiler. Add crab meat mixture. Let all thicken. Just before serving add the Sherry. Reheat and serve.

Personal Notes:
Personal Notes:
This was written on an envelope by Gram dated 1961. It has a 4 cent stamp!




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